Page 19 - Florida Sentinel 11-23-18

Recipes
SOUTHERN CORNBREAD DRESSING
INGREDIENTS CORNBREAD:
• 1 cup self-rising cornmeal • 1⁄2 cup self-rising flour
• 3⁄4 cup buttermilk
• 2 eggs
• 2 Tablespoon vegetable oil
DRESSING:
• Cornbread
• 1 cup onions, diced (about half of a large onion)
• 1 cup of celery, diced (about 3 stalks)
• 1 cup of green bell peppers diced 3 pieces of toast
• 1 cooked chicken breast or cooked chicken thighs, shredded • 2 eggs
• 3-4 cups of chicken or turkey broth
• Seasonings (poultry seasonings, sage, black pepper)
DIRECTIONS:
– Preheat the oven to 350 F.
First let's make the cornbread. In a bowl, stir together the cornmeal & flour. Stir in the buttermilk, eggs & oil. Pour into a greased, 9 x9 baking dish.
– Bake for about 20-25 minutes or until done. Let cool.
– For the dressing: break up the cornbread and toast in a large bowl. Set aside.
– In a saucepan, sauté onions, celery and green bell peppers in a lit- tle bit of butter until tender.
– Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture. Stir together to combine.
– Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.
– Stir in a teaspoon of poultry seasoning, sage, and black pepper. Start with a teaspoon of each and add more to suit taste.
– Stir in the eggs. Pour into a buttered 9 X 13 casserole pan.
– Bake for 45 minutes or until set.
COLLARD GREENS RECIPE W/ SMOKED TURKEY LEGS
INGREDIENTS:
• 1 bunch of collard greens
• 1 fully-cooked, smoked turkey leg (can also use smoked turkey wings)
• 1/2 onion, diced
• 3 garlic cloves, diced
• 3 cups of chicken broth
• 1t. red pepper flakes salt, pepper, vinegar, hot sauce (optional)
DIRECTIONS:
– Remove the collard green leaf from the stem.Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well & set aside.
– In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
– Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes.
– Add in the collard greens. Cook on med-low heat until tender for about 45-60 minutes. You can increase the heat if needed but do not boil the collard greens. You want to slowly steam cook. They will wilt down as they cook. When done, season to your preference.
YEAST ROLLS
INGREDIENTS:
• 3 1⁄4 cups all purpose flour, di- vided
• 1 packet of dry active yeast
• 1 1⁄4 cups milk
• 1⁄4 - 1⁄2 cup sugar
• 1⁄4 cup of butter flavored short- ening
• 1 egg
• 1 teaspoon salt
DIRECTIONS:
– Preheat oven to 400 degrees. In a large bowl, add 11⁄4 cup flour & yeast. Mix with whisk until combined. Set Aside
– In a saucepan, over medium heat, add milk, sugar and shortening. Stir constantly until shortening has melted. Do not boil. (check on the back of your yeast package to see how hot this liquid needs to be. It's usually be- tween 115-130 degrees F. If the mixture is too hot then, let it cool for a bit. – Pour milk mixture into flour mixture. Add in the egg. Beat on low speed for 1 minute and then on high speed for 3 minutes. Add in the salt and the rest of the flour (2 cups)
– Use your hands or a rubber spatula to mix in the flour until a soft ball of dough forms.
– Grease a bowl with vegetable oil and place the ball of dough into it. Cover and refrigerate for at least 2 hours.
– Remove from refrigerator & punch down the dough with your fist to re- lease the air.
– Spread a thin layer of melted butter in the bottom of a 9 X 13 pan. Take a chunk of dough and form it into your desired shape. Cover the pan with a thin kitchen towel and let sit in a warm place for at least 1-1 1⁄2 hours.
– Bake for 10-14 minutes or until golden. Keep an eye on them after 10 min- utes. When they come out of the oven brush them with butter.
FRIDAY, NOVEMBER 23, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B